Braised Stuffed Flank Steak - Rouladen
If you're of German descent, you're probably familiar with Rouladen.  If not, here's a new, fun twist on a flank steak recipe. 

3 pounds flank steak, sliced 1/2 inch thick, trimmed of fat, pounded to 1/4 inch thickness

6 teaspoons German stone ground mustard

1/2 pound thick sliced bacon, 6 slices

1 large onion, chopped

3 dill pickles, rinsed in cold water and cut lengthwise in half

3 tablespoons olive oil

2 cups water

1 cup coarsely chopped celery

1/4 cup thinly sliced leeds, white part only

1 tablespoon finely chopped parsnip

3 parsely sprigs

1 teaspoon salt

1 tabelspoon butter

2 tablespoons flour

Salt and pepper to taste

  1. Cut the steak into 6 rectangular pieces, 4" wide and 8" long.  Spread each rectangle with 1 teaspoon of mustard, sprinkle with 2 teaspoons of chopped onions, and place a slice of bacon down the center.  Lay a pickle half across the narrow end of each piece and roll the meat around it, jellyroll fashion.  Tie the rolls at each end with kitchen string.
  2. In a 10" or 12" skillet, heat the olive oil.  Add the flank steak rolls, browning them on all sides, quickly and evenly.  Transfer the rolls to a plate.
  3. Pour water into the skillet and bring it to a boil, scraping the brown particles from the bottom of the skillet.  Add the celery, leeks, parsnips, remaining onion, parsely and salt, and return the flank steak rolls to the skillet.  Cover, reduce the heat to low, and simmer for 1 hour, or until the meat shows no resistance when pierced with a fork.  Turn the rolls once or twice during the hour.  Transfer the rolls to a plate, and cover with foil to let rest and keep warm.
  4. Strain the cooking liquid left in the skillet through a fine sieve, pressing down hard on the vegetables before discarding them.  Return the liquid to the skillet and boil until it is reduced to 2 cups, then remove it from the heat.  Melt the butter in a small saucepan over moderate heat and, when the foam subsides, sprinkle in the flour, stirring constandly, until the flour turns a golden brown.  Gradually add the reduced cooking liquid, beating vigorously with a whisk until the sauce is smooth and thick.  Taste for seasoning add salt and pepper to taste. 
  5. Cut the rolls into 1/2 slices, place on platter or individual serving plates, and pour the suace over them.